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Baharat-spiced baked aubergines with feta, fennel and spelt


Serves: 4
timePrep time: 20 mins
timeTotal time:
Baharat-spiced baked aubergines with feta, fennel and spelt
Recipe photograph by Martin Poole

Baharat-spiced baked aubergines with feta, fennel and spelt

This veggie recipe takes the humble aubergine to new heights, topped with a summery mix of spelt, fennel, mint and feta, and jewel-like pomegranate seeds

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
322Kcal
Fat
18gr
Saturates
5gr
Carbs
26gr
Sugars
8gr
Fibre
8gr
Protein
10gr
Salt
0.9gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 aubergines
  • 2 tbsp olive oil
  • 1 tsp baharat spice blend
  • zest and juice of ½ lemon
  • 20g pine nuts
  • 6 spring onions, chopped
  • 1 bulb of fennel, diced
  • 1 x 250g pack ready-to-eat spelt
  • 2 tbsp chopped mint, plus extra leaves to garnish
  • 4 tbsp low-fat natural yogurt
  • 100g vegetarian feta, crumbled
  • 50g pomegranate seeds

Step by step

Get ahead
Bake the aubergines the day before, cool, cover and chill. Reheat for 10-15 minutes at the same oven temperature.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Halve the aubergines lengthways, score the flesh-side in a cross-hatch pattern and put on a baking tray. Mix 1 tablespoon of olive oil with the baharat spice, lemon juice and some seasoning. Brush liberally over the aubergines; bake for 30 minutes until golden brown. Pour 100ml water into the tin around the aubergines and cook for another 20 minutes until they're soft and the liquid has evaporated. During this time, toast the pine nuts in the oven in a small baking tin for 5-6 minutes until golden, then cool.
  2. Meanwhile, sauté the spring onions and fennel in the remaining olive oil in a large frying pan for 8-10 minutes until tender. Tip in the spelt, add 4 tablespoons water and seasoning; cook, stirring, for 3-4 minutes until heated through. Remove from the heat and mix in the chopped mint and lemon zest, in the pan, or in a bowl if you like.
  3. Lift the baked aubergines onto plates; spoon on the warm spelt mixture. Drizzle with the yogurt and scatter on the feta, pine nuts, pomegranate seeds and mint leaves to serve.

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